"Hi Mr Breakfast - I saw that the Coconut Waffles recipe on your site was getting some pretty bad reviews, so I wanted to share my winning recipe with you. Toasting the coconut and adding a little coconut extract really adds flavor and beating the egg whites separately makes them fluffy. I hope everybody likes it as much as I do."

"According to a note from Kate Smith in the Griddle Specialties section of her Breakfast Book, "Waffles and pancakes made with Calumet Baking Powder can be made the day before and then stored in your refrigerator. Just cover the bowl of batter well.""

"You hardly notice the whole wheat in these waffles because of the delicious honey flavor. Depending on tastes, you may wish to add 1/2 teaspoon cinnamon or 1/4 teaspoon nutmeg with the dry ingredients."

"These yeast waffles are crisp on the outside and light and fluffy inside. Best of all, there's no fuss in the morning. Make the batter the night before. The next day, just stir your batter and make your waffles."

"The submitter of this recipe left much to be desired in terms of instruction. If you've experimented with the ingredients here and had success (or failure), please comment below and let us know what you did."

"They taste really good, and are slightly crunchy on the outside and a bit creamy on the inside. Feel free to adjust the amount of spices. You can also use pumpkin pie spice instead of the spices. No need to add sugar to the batter if you are going to drizzle a sweet topping. I use sugar free "maple syrup". Hope you like it."